1. Romesco Sauce

I’ve had romesco sauce plenty of times, but it was really last summer when my dad put it over some roasted cauliflower that it won my heart. I think grilling season is a perfect time of year to keep a batch of the stuff in your fridge, as it makes a really flavor packed topping for those lightly charred vegetables.

2. PedalPalooza 2014

Get your pedal on!

So Portland, being the bike-centric city we are, has this month-long event called Pedalpalooza, with all these themed bike rides around the city. Jonah’s co-worker even led a Beyoncé themed ride last week! But there are a few rides for foodies: today there’s a homebrews and community gardens ride, tomorrow there’s a food cart ride, on Wednesday there’s a bees vs. Monsanto ride (yes, you dress up as bees and farmers and stop at the offices of food influencers in the city), and on Friday there’s both a coffee and carousing ride as well as breakfast on bridges (a stand set up with coffee and donuts where you can stop on your way to work). And of course, Friday night, there’s a champagne ride. So what else do you need? Get riding!

3. Warm-weather Whiskey Drinks

Whiskey in the morning, whiskey in the evening, whiskey at bath too! (Ok, maybe not in the morning or at bath time.)

I’ll be honest, when I think of whiskey, I often think of being in a cozy bar on a cold night. But that shouldn’t really be the case. You can drink whiskey year round, and Saveur is going to give you a little help. Check out these refreshing whiskey cocktails, perfect for a hot day.

4. Time Magazine says “Eat Butter.”

Let’s learn about fats!

Have you seen the new Time Magazine cover? I’m glad my roommate subscribes, because I’ll admit I’m looking forward to reading this article about how fat isn’t really the bad guy everyone thinks it is.

5. Jamaica

I love the ruby hue of this cold refreshing hibiscus tea!

I gotta say, if you’ve never had jamaica, you’re missing out. It’s a refreshing, tart, fruity drink, a la lemonade, and is perfect for summer time. I love hibiscus tea, and this is really just a cold version of that. I found bulk hibiscus at my grocery store, but you can usually find bags of the petals in the latin foods section. In case you needed another reason to make this beverage, it’s also a great mixer for cocktails.

When we moved to NE Portland, we were a little sad that we were losing our neighborhood bar, C Bar. The food was great, the beer list was awesome, and it was about a 10 minute walk from our old house. Little did we know that the Waypost was down the street from our new house.

Actually, we did know. But we didn’t realize what an amazing little spot it was. When you walk into the Waypost, it feels like you’ve just walked into your friend’s living room. Except that their living room has awesome infused liquors and music/entertainment/activities all the time, and the bartenders are always super friendly, and people are easy to talk to, and it’s simply comfortable. The owner hails from Tucson, AZ, and has brought a touch of that desert vibe to the northwest in this little space.

Speaking of bartenders, let’s talk about Antonio. Antonio is the bartender you’ll see probably the most often, as he shakes up drinks, introduces bands, and hosts songwriters workshops. He’s also just the friendliest guy. We visit the Waypost frequently, but even if we haven’t been there in a while, he greets us like old friends. He’s always up for a chat, especially when it comes to conversations about what liquors they’re infusing and cocktails they’re creating. Listen to his suggestions.

One place where the Arizona influence is perhaps most evident is the menu. Tacos abound! They’ve got some delicious chicken and carnitas tacos, but they also have breakfast tacos (yum) and Colombian tacos (YUM). They serve weekend brunch too, and it looks delicious, though I haven’t tried it yet. As far as drinks go, I always rely on their house infused liquors. In the fall, they have a tasty pumpkin infused bourbon, which is great on its own or in a hot toddy concoction. On a recent visit, Antonio made me a cardamom gin & tonic. The cardamom was powerful without being too strong, and I loved how refreshing and spiced it was.

There are a wide range of events happening at the Waypost on a regular basis. Music? Check. On our most recent visit we saw Wildish, a band we’ve enjoyed a few times around Portland. Wednesdays are trivia (it’s really fun, but pretty hard). They have games in the front room. One night we happened upon a group of violas and violins playing classical music. I love that the Waypost welcomes all kinds. It’s cozy and friendly, and I definitely recommend a visit.

Sometimes you have a week that is hard, but also totally reviving. The beginning of last week was tough, but things quickly got better: good food was made and fun was had and cocktails were made. And an old friend from college came to visit, which always is exciting and soothing at the same time. Isn’t it nice when people who knew you when (“when” being just a few years ago in this case, but still) can kind of ground you and make everything seem ok? That happened. It was nice.

But before she came to visit, and before there was weekend and all that, there was this cocktail. I had finished the actual rhubarb from the dessert I made for Passover, but I had a bunch of this sour syrup left over. And I had bought a bottle of Bulleit bourbon. So, you know, rhubarb bourbon sour time it is. With a little research and a little improv, Jonah and I whipped up this drink. If you don’t have sour rhubarb syrup laying around, you can make it pretty easily by following a rhubarb simple syrup recipe like this one or this one, but I would cut the sugar so that the tang of the rhubarb can really shine.

Rhubarb Bourbon Sour

Makes 1 cocktail

Ingredients

1 shot (1.5 oz) bourbon
juice from 1/2 lemon
1 tsp powdered sugar (or half a shot of simple syrup) – Note: if you are making rhubarb simple syrup from one of the recipes above, you can nix this sweetener part, or add it to taste.
1/2 shot rhubarb syrup
1 egg white

Instructions

Combine all ingredients in a shaker without ice, shake for about 10 seconds. Add ice, shake thoroughly. Pour into glass. Sip and enjoy. Yeah, it’s that easy.

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Serious Crust was inspired by a long summer I spent baking strawberry rhubarb pies – one of my favorite things to make. These days you can come here to read about what I’m cooking, baking, eating, drinking, and craving.